HHDD # 11: Mousse!

About a month ago, I went to dinner my girlfriend Jessica to a lovely restaurant I'd been dying to go to. I liked it so much, I convinced my husband to take me there the very next night. Both visits, Michel’s Chocolate Hazelnut Crunch Bars were ordered. I'm assuming that Patrick Bazin is pals with Michel Richard. (Lucky!) I have a girlfriend that has been to Richard's Citronelle in DC, and she's also had these yummy little bars. We were delighted to find the recipe in his book.

This recipe is wordy, no doubt about it. But don't be scared, it flows pretty easily, and before you know it, you're done. The first time I made these bars, I skipped making the sauce - and they were still great. This second time, I went ahead and made the sauce, and man-o-man, its well worth it. The nutty goodness that is left in the strainer is sooooo good, you should save it. I would have, but Dave came out (ok, ok, I called him out to taste it), declared the goo "highly edible" and proceeded to smear it on his ice cream. I might have helped. :)

This is my first month participating in Hay Hay Its Donna Day! and I hope you like it!

PS: O yah! Go to Tartelette and vote (ends 4/29)!!

Le Kit Cat
From: Happy in the Kitchen: The Craft of Cooking, the Art of Eating
By Michel Richard

Bottom Layer
2/3 cup creamy peanut butter
2 tablespoons peanut oil
7 ounces milk chocolate, melted and at body temperature
1 ¼ cups crushed cornflakes

Top Layer
1 ¼ cups heavy cream
5 ounces 60% semisweet chocolate, melted and at body temperature

Hazelnut Sauce (makes ¾ cup)
½ cup granulated sugar
1 tablespoon water
½ cup heavy cream
½ cup whole milk
½ cup (about 2 ounces) roasted hazelnuts, skins removed

Unsweetened cocoa power
1 pint raspberries
Whipped cream

Line an 8-inch square pan with plastic wrap, letting it overhang on all sides.

For the bottom layer, place the peanut butter and oil in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium to medium-high speed until thoroughly combined and light in color, 2 to 3 minutes, stopping to scrape down the sides as necessary. Reduce the speed to low, add the chocolate, and mix for a minute, or until thoroughly combined. Remove the bowl from the mixer and stir in the cornflakes.

Pour into the prepared pan. Using a small offset spatula, spread the mixture into an even layer, being sure to reach into the corners. Cover with plastic wrap and refrigerate until firm, about 30 minutes.

For the top layer, in the bowl of a stand mixer fitted with the whisk, or in a large bowl using a handheld mixer, whip the cream until soft peaks form. Place the chocolate in a medium to large bowl. Working fairly quickly, fold half of the whipped cream into the chocolate. Fold in the remaining cream.

Pour the mixture over the bottom layer and spread into an even layer, being sure to reach into the corners. Bang the bottom of the pan against the work surface to eliminate any air bubbles in the top layer.

Cover with plastic wrap and refrigerate until the top layer is set, at least 4 hours. (At this point, the dessert can be refrigerated for up to 3 days.)

For the hazelnut sauce, stir the sugar and water together in a medium heavy saucepan over medium-high heat just to moisten the sugar, then bring to a boil. Reduce the heat to a simmer and cook, without stirring, for about 5 minutes, or until the caramel is a light amber. If any sugar crystals cling to the sides of the pan as the caramel cooks, brush them down with a damp pastry brush.
Meanwhile, combine the cream and milk in a small saucepan and heat over medium heat until warm (warming the liquid will help to keep the sugar from hardening when the liquid is added.) Set aside in a warm spot.

When the caramel is light amber, remove the pan from the heat and stir in the hazelnuts, coating them in the caramel. Return the pan to the heat, add the cream mixture, and bring to a boil. Reduce the heat and simmer, stirring constantly, for 3 to 4 minutes. The nuts should be thoroughly coated and the caramel liquefied, without any solid pieces. Transfer to a large blender (be careful, the mixture will be hot.)

Cover the top of the feed tube with a towel and process until the nuts are finely ground. Strain through a fine-mesh strainer into a bowl. (The sauce can also be refrigerated, covered, for 3 days.)

One hour before serving, remove the pan from the refrigerator. Using the plastic overhang, remove the block from the pan and place on the work surface. Peel off the plastic. It is best to cut the bars with a warm large knife. Have a deep container of hot water nearby; dip the knife into the water, and dry with a kitchen towel before each cut. Cut into sixteen 4-by1-inch bars.

Using a tea strainer, or a fine-mesh sieve, dust the tops of the bars with cocoa powder: Brush gently so the cocoa fills in any small holes. Let the cocoa sink in for a minute, then dust a second time for a smooth finish.

Arrange 4 bars on each serving plate. Spoon the sauce around the bars, and garnish with the whipped cream and raspberries.

See the recipe...

Leftovers Number One

So tonight, we had the chicken mole + rice leftovers from Easter Sunday. At Dave's suggestion, I made the avocado and black bean salad from late last week to go with it (as the mole was kinda spicy, and the avocado black bean salad is cool and creamy). I think it was a genius idea.

As we were supposed to have Father Pollard over for dinner (no one tell him we were going to have leftovers), I made dessert. Lemongrass and yogurt rice pudding. I think its yummy bliss; Dave thought it was gross. As our friend Liane says, lemongrass is an acquired taste. If you dig it, make it. It didn't require much fussing, and I could eat it all day. Since Father canceled, more for me!


Lemongrass Yogurt Rice with Crushed Raspberries
http://www.amazon.com/Cooking-Friends-Stylish-Recipes-Flavour/dp/1841720879/ref=pd_bbs_sr_1/104-9646457-7807140?ie=UTF8&s=books&qid=1176164330&sr=8-1

Mix and match the refreshing lemongrass yogurt rice with the sweet crushed fruit as you go – or you could even spoon the berries and juice into the bowls first and cover with the rice, then dig deep for the berries as you eat.

8 oz. crushed raspberries
2/3 cup sugar
1 tablespoon lemon juice
½ short grain rice, washed
4 stalks lemongrass, trimmed and smashed open
3 cups milk
1 lb. creamy yogurt

Put half the raspberries in a sauce pan and stir in half the sugar and 1 tablespoon water. Bring to a boil, then reduce the heat, and simmer until the fruit is soft. Push the fruit and juice through a non-metal strainer into a bowl, discarding the pips. Stir in the lemon juice, then add the remaining raspberries to the puree, crush lightly, and let cool.

Put the rice, lemongrass, milk, and the remaining sugar into a saucepan, bring to a boil, stir well, reduce the heat, and simmer for 30 minutes. Let cool, then discard the lemongrass.

Stir the yogurt into the lemongrass rice, then divide between 6 bowls and serve with small bowls of crushed raspberries.

Variations:
- flavor the rice with a split vanilla bean rather than lemongrass and serve with a puree of mixed berries.
- Serve the berries with thick yogurt and honey, sprinkled with toasted slivered almonds.

See the recipe...